Piave PDO Cheese
Producer
Lattebusche
Piave is a hard, cooked PDO cheese made in the province of Belluno, the northernmost part of the Veneto region in north-eastern Italy, bordering the Dolomiti Bellunesi National Park. It can be made exclusively from milk that has been collected in the same area. It is distinguished by its flavour: sweet and intense, never spicy, with a full aroma reminiscent of Alpine herbs and flowers.
Piave PDO Cheese
Piave cheese is available in the three ageings, in addition to a "selection" and a "reserve":
- fresco (20-60 days)
- mezzano (61-180 days)
-
vecchio (over 180 days)
- vecchio "Selezione Oro" (over a year)
- vecchio "Riserva" (over 18 months).
Product Details
Ingredients: milk, salt, rennet. Inedible rind.
Size: 26/30 cm in diameter
Weight: 5/6 kg
Awards
Three Stars at the Superior Taste Award 2016, 2017, 2018, 2019, 2020 and 2021, the highest rating given by the jury of international chefs, in Brussels (Belgium)
Gold Award as “Best European Hard Cheese” at the Global Cheese Awards 2018; Gold Award as “Best Italian Hard Cheese” at the Global Cheese Awards 2019 and 2021;
Best Italian Hard Cheese at the International Chese & Dairy Awards 2017 and 2019.
Nutrition facts
Piave PDO Vecchio "Selezione Oro":
Energy | 1938 kj / 467 kcal |
Fat | 38 g |
of which saturated fatty acids | 26 g |
Carbohydrate | 0 g |
of which sugars | 0 g |
Protein | 30 g |
Salt | 2 g |
CLAL focus on: Gorgonzola
- Name:
- Gorgonzola Cheese PDO
- Consortium:
- Consorzio per la Tutela del Formaggio Gorgonzola
- Base:
- Novara
- Establishment year:
- 1970
- N° of Associated Farms:
- 40
- Product:
- Gorgonzola
This cheese takes its name from the village of Gorgonzola, on the outskirts of Milan. Legend has it that this
cheese was made there for first time in 879 A.D.
By law and by tradition there are only two regions in Italy which are entitled to manufacture Gorgonzola cheese,
and even within these regions, only some provinces are allowed to produce it.